DIRECTIONSIn a Dutch oven, combine first 10 ingredients. Bring to a boil. Reduce heat and cover and simmer for 30 minutes.

In a small saucepan melt butter over medium high heat. Stir in flour until smooth cooking for approximately 1 minute. Gradually add the flour mixture into the Dutch oven and stir for 2 minutes. Whisk in soup, wine, and heavy cream. Add rice, chicken, and cheddar cheese. Heat through until cheese is melted. Season with black pepper to taste.